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They are ok. I use them for primary and then move to glass for secondary ect.

Prickly Pear Mead using mesquite honey bottled yesterday.

Finally bottled the prickly pear mead. For my first batch ever, it turned out really well IMHO. Thanks to everyone who gave advice on the problems I had at the beginning. Now I'm five batches In and hooked.

Just curious where in Texas you found orange blossom honey?

So at first the smell coming from my prickly pear bucket was delicious. Now it is starting to smell funny. This is my first batch so I'm not sure if it's just the fruit inside decomposing or if I have another issue. With the way this batch started, I want to make sure I catch any potential...

Well I pureed fruit in a one gallon and a five gallon. I used half a package of yeast in the one and two packs in the five. Neither batch is fermenting rapidly. If anything they are fermenting abnormally slow. I used a pectic enzyme but being new, I'm not sure if this is the reason or not.

The airlock liquid is fine from what I've been told. I think I might have a bad gasket somewhere. I'll check it when I don't have a batch in the bucket. I'm afraid if I check it now I might get contaminates in the batch some how. I had an experienced brewer friend check it a couple days after I...

Airlock is still stagnant but it sounds like its boiling inside the bucket.

I just checked my mead brewed last night and my airlock has zero activity. I know the temp was good when I pitched and I used nutrient and energizer. I have another batch I brewed last night with the same problem. Two different packs of yeast....I'm not sure what to do

Home brewers outpost is where I bought my mesquite. They have 11.75 # bottles

Put it in the primary last night. 5.75 # puréed and strained prickly pear. 18 # Mesquite Honey O.G. 1.120

I like the purée idea. But I'm new and my buddy that got me into this recommended against it. I was just curious what others did.

His might be a dumb question but why wouldn't you purée the fruit before adding to mead? Or should you? Or does it matter? Like peaches/figs ect...

Being in Texas, it is prickly pear season and I just ordered some mesquite honey. This will he my first mead and I have some questions: 1. Do I have to boil the fruit or can I just pasteurize it? I don't want to set the pectin but I'm worried about the mouthfeel of the end result if I do not...